Rotini with Summer Vegetables

Rotini with Summer Vegetables
the Editors of
Publications International, Ltd.

Rotini with Summer Vegetables

This eye-catching dish provides more than the Recommended Dietary Allowance for vitamin A and three times the RDA for vitamin C. If you prefer to make this dish ahead of time, complete recipe through step three and refrigerate. Heat just before serving.

Yield

Makes 10 servings

Ingredients

12

ounces uncooked rotini pasta

3

cups broccoli florets

3

cups sliced carrots

3

medium red bell peppers, cut into 1-inch squares

1/4

cup water

1/4

teaspoon plus 1/8 teaspoon red pepper flakes, divided

3

tablespoons olive oil

3

cloves garlic, minced

4

cups coarsely chopped seeded peeled plum tomatoes

1/3

cup chopped fresh basil

1/4

cup Chardonnay or other dry white wine

3

cups sliced mushrooms

2

cups (8 ounces) shredded part-skim mozzarella cheese

1/4

cup shredded Asiago cheese

Preparation

Cook pasta according to package directions; drain. Place in large bowl.